How to make it

  • Frist you must prepare your fry area.
  • Place papertowels or other absorbent materials in the drain zone. I use carboard and old newspapers.
  • Heat the oil to your preferred frying temp.
  • Mix all dry ingredients.
  • Add liquid to make a medium thin paste. I need to make 3 to 4 batchs of this paste as I cook, I think its better if you do not make it all up ahead of time due to thickening as it sets, but truely that is up to you.
  • Take a few chicken chunks and add them to the paste.
  • Take them out one at a time and drop them into the hot oil.
  • Turn them at least once.
  • They will float when done.
  • Take them out and place in the drain area.
  • Do this with all of the chicken.
  • When you have finished the frist round, you get to start over.
  • Redip the fried pieces into the paste and fry again.
  • When they are golden brown remove to the drain area and allow to cool.
  • Serve with dipping sauce of preferance. We like rach.
  • You may need to make two drain areas for this one, I do.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes